Kasai

The Kasai Little Konro 50/50 Plancha Edition is a compact hibachi-style charcoal grill designed and manufactured in the UK. It combines a traditional Japanese konro cooking format with a stainless steel 50/50 split griddle plate, making it a practical option for restaurants that want to offer authentic charcoal-cooked dishes at the table or as part of a live cooking station.

The body of the grill is constructed using a natural clay material housed within a stainless steel frame. Clay of this type has strong insulative properties — it reflects heat back into the cooking chamber rather than losing it to the surrounding environment. In practice, this means charcoal burns more consistently and for longer compared with conventional metal grills, which matters during a busy service when frequent refuelling would interrupt workflow. The grill reaches the high surface temperatures needed for proper searing and caramelisation, making it well suited to meats, fish, vegetables, and finishing dishes prepared via sous vide or other low-temperature methods.

The 50/50 plancha plate maximises contact between food and the cooking surface, which helps operators achieve an even crust without the grill marks of a standard grate. This suits a range of menu applications — from scallops and thin-cut proteins to vegetables requiring gentle caramelisation.

• Clay construction extends charcoal burn time, reducing mid-service fuel changes
• Plancha plate delivers consistent surface contact for even searing
• Compact footprint suits pass or table cooking setups
• High searing temperatures lock in natural flavours without added aromas
• Stainless steel frame is practical to clean and maintains a professional appearance

At 13.1kg the unit is portable and can be repositioned between services, though it requires a suitable heat-resistant surface and adequate ventilation wherever charcoal is burned. It is not suitable for use in enclosed spaces without appropriate extraction, and operators should confirm compliance with local fire and ventilation requirements before introducing charcoal cooking to a kitchen or dining area. The grill is sized for two to four covers, so it is best viewed as a table or station unit rather than a high-throughput production grill.

This model is well suited to independent restaurants, Japanese dining concepts, and hospitality venues looking to add an interactive charcoal element to their offering. For sites needing greater capacity or a larger cooking area, alternative models in the Kasai range may be more appropriate.

If you're considering introducing charcoal cookery to your service and want to talk through how the Little Konro fits into your setup, we're happy to help you work through the detail.

The Kasai Nano Pro is a compact konro-style hibachi grill, made in the UK, designed to bring traditional Japanese charcoal cooking to a professional restaurant setting. At its core is a natural clay body that retains and reflects heat with considerably more efficiency than a conventional metal grill, meaning the cooking surface reaches the high temperatures needed for authentic yakitori-style searing while using less charcoal over the course of a service.

In practice, the clay construction makes a meaningful difference to how a kitchen manages fuel. Because the material holds heat rather than dissipating it, charcoal burns longer and more evenly, reducing how often a chef needs to replenish or adjust fuel during a sitting. The grill reaches the intense, dry heat that seals in natural meat flavours without introducing unwanted aromas — something that matters significantly when serving guests tableside or in an open kitchen where subtlety is part of the experience.

Key operational points worth noting:

• Clay body optimises heat retention for efficient, longer charcoal burns
• Reaches temperatures suitable for proper searing and authentic hibachi cooking
• Stainless steel frame provides durability and straightforward cleaning between covers
• Compact footprint suits tableside service, counter cooking or kitchen pass use
• Made in the UK, with a one-year parts and labour warranty

At 6.9kg and a modest footprint, this unit is well suited to restaurants running Japanese BBQ concepts, omakase or small-plate dining where individual or shared tableside grilling is part of the service. It is not intended for high-volume production cooking — for busier kitchens or larger covers, heavier-capacity konro models are available within the Kasai range.

If you are considering integrating konro cooking into your service and are unsure which size or configuration fits your setup, we are happy to talk through the options with you before you order.

The Kasai Extra Long konro is a Japanese-style hibachi charcoal grill constructed in stainless steel with a natural clay inner lining. At just under a metre in width, it is designed to seat eight to ten covers comfortably, making it a practical choice for restaurants offering Japanese BBQ-style dining, yakiniku service, or tableside grilling as part of a broader menu concept. This model includes the vermiculite heat mat as standard.

The clay lining is central to how this grill performs in service. It retains and reflects heat back towards the cooking surface, which means charcoal burns more efficiently and for longer than it would in a conventional open grill. In practical terms, this reduces how often fuel needs to be replenished during a sitting — useful during longer covers or continuous service periods. The grill reaches high searing temperatures suited to locking in the natural flavour of meats, fish, and vegetables, and it is also commonly used to finish sous vide-prepared dishes at the pass.

Key operational points worth noting before ordering:

• UK designed and manufactured in stainless steel with a clay heat-retention lining
• Vermiculite heat mat included to protect surfaces from heat transfer below the grill
• Natural clay construction significantly extends charcoal burn time versus standard grills
• Well suited to tableside service, pass finishing, and open-kitchen Japanese BBQ concepts
• Charcoal use rather than wood is recommended for consistent, high-output heat

Because this is a charcoal-burning appliance, ventilation is a serious installation consideration. It should only be used in an environment with adequate extraction — typically beneath a commercial canopy hood. It is not suitable for use in enclosed spaces without proper airflow, and venues should confirm compliance with their local fire safety and ventilation requirements before service. The unit weighs just under 35kg, so positioning and surface suitability should be considered in advance.

This grill is best suited to restaurants running dedicated Japanese BBQ or omakase-style dining, as well as operators looking to add a live-fire element to their service in a controlled format. For very high-volume operations running multiple simultaneous covers, it may be worth discussing whether a different configuration would better suit your throughput requirements.

If you are unsure whether this unit fits your kitchen layout, ventilation setup, or service style, we are happy to talk it through before you commit to an order.

The Kasai Nano Pro is a compact konro-style charcoal grill, UK designed and manufactured, built around a natural clay core housed in a stainless steel frame. Konro grills are rooted in Japanese BBQ tradition and work by channelling intense, focused heat directly upward from the charcoal bed. The clay construction is central to how the grill performs: it retains heat, reflects it back into the cooking zone, and insulates the charcoal bed so fuel burns longer and more efficiently than in a conventional open grill.

In a kitchen context, the Nano Pro is most commonly used for finishing and tableside presentation rather than bulk production cooking. It excels at searing proteins to order, finishing sous vide-prepared dishes with direct charcoal heat, and cooking portions of fish, meat or vegetables in front of guests. The clay core sustains high cooking temperatures without requiring constant fuel addition, which helps maintain consistent output during a busy service without interruption.

Practical advantages for operators include:

• Clay construction retains heat efficiently, extending charcoal burn time between refuels
• Focused radiant heat suitable for precise searing and finishing work
• Stainless steel frame is robust and easy to wipe down between covers
• Included vermiculite heat mat protects surfaces beneath the grill during use
• Compact footprint makes it practical for pass or tableside deployment

At 9.5kg, the Nano Pro is portable but has enough mass to feel stable in use. It requires no electrical or gas connection — charcoal is the only fuel source. There is no water or ventilation infrastructure needed, though operators should ensure adequate airflow wherever it is used, particularly indoors, given the nature of live charcoal cooking. It is not suited to high-volume continuous cooking across multiple covers simultaneously; for that kind of throughput, a larger or multi-unit setup would be more appropriate.

This grill suits restaurants offering Japanese BBQ, omakase, or interactive tableside dining experiences, as well as smaller operations looking to add charcoal-finished dishes to their menu without significant equipment investment. It is equally at home on a catering pass or set up at a guest table. If your requirement is for higher-volume charcoal cooking to serve a larger kitchen operation, a heavier-duty or larger-format unit may be worth exploring.

If you are unsure whether this size is right for your service style or volume, we are happy to talk it through before you commit.

The Kasai Long Konro Skewer Edition is a charcoal hibachi-style grill designed and manufactured in the UK for professional restaurant use. Built from stainless steel and incorporating a natural clay lining, it is intended for operators who want to bring authentic Japanese robata-style charcoal cookery to their kitchen or dining space — whether as part of a live cooking station or a back-of-house grill setup.

The clay construction is central to how this grill performs. Rather than simply containing heat, the material reflects it back into the cooking zone, which means charcoal burns more efficiently and for longer than it would in a conventional metal grill. In practical terms, this reduces how often fuel needs to be topped up or replaced during service — useful when demand is continuous and kitchen teams have little time to manage the fire. The grill reaches the high temperatures needed to sear proteins quickly and develop colour without imparting unwanted flavours from the grill itself.

The skewer edition comes with twelve stainless steel-handled skewers that sit across the grill frame and rotate through 360 degrees without lifting. This makes it straightforward to cook evenly across both sides of the food — spiedini, yakitori, vegetable skewers and similar preparations — without the interruption of manual turning. Key operational points include:

• Full 360-degree skewer rotation directly in the frame — no need to remove and flip
• Clay lining retains heat effectively, reducing charcoal consumption during service
• Stainless steel construction throughout the outer body for durability and cleaning
• Suited to grilling meat, fish, vegetables and finishing sous vide-cooked proteins
• Twelve skewers included as standard, ready for immediate use

This grill is a charcoal-burning unit, so ventilation is a non-negotiable installation consideration. It must be positioned beneath an appropriate extraction canopy that meets local Building Regulations and environmental health requirements — solid-fuel cooking appliances carry specific ventilation obligations that differ from gas or electric equipment. The grill has no mains connections, but its 18kg weight and 764mm width mean it needs a stable, heat-resistant surface with adequate clearance around the sides and rear. It is not suited to enclosed or poorly ventilated spaces.

This model is well suited to restaurant operations running yakitori menus, Japanese BBQ concepts, or any format where charcoal cooking is a visible part of the offer. It can comfortably service eight to twelve covers depending on the dishes being prepared. Operators running higher volumes or requiring continuous throughput across a full service may want to consider a larger or multi-unit setup — it is worth discussing your service model before committing to a single unit configuration.

If you are unsure whether this grill fits your kitchen layout, extraction setup, or service volume, our team is happy to talk it through with you before you place an order.

The Kasai Medium Long Konro Grill Searing Edition is a charcoal-burning hibachi-style grill, designed and manufactured in the UK. It is built around a natural clay construction that functions as an insulating chamber, reflecting heat back into the cooking area rather than allowing it to dissipate into the surrounding environment. The result is a grill that reaches and sustains high cooking temperatures while consuming less charcoal than a conventional open grill.

In a professional kitchen or restaurant setting, this behaviour has practical implications. Charcoal burns longer between refuels, which matters during extended service periods or when the grill is being used for continuous tableside cooking. The clay construction also means less radiated heat escaping laterally, which is relevant in tighter service environments. The grill is capable of reaching the intense surface temperatures required for true searing — locking in moisture and producing defined caramelisation on proteins without the need for additional fat or a separate pan.

The Searing Edition is configured specifically for grilling rather than skewering or plancha work. It includes a full-size stainless steel searing grate with 6mm bars that heat through properly and deliver consistent contact marks. This makes it well suited to:

• Steaks, tenderloins, and rib roasts requiring high direct heat
• Finishing sous vide or slow-cooked proteins to order
• Fish and vegetables where charcoal character and clean sear marks are part of the dish
• Tableside or open-kitchen theatre in restaurant dining environments

At 15.5kg and with a stainless steel frame, the unit is robust enough for regular professional use while remaining portable between positions. It is not connected to gas or electrical supplies, so placement is flexible — though adequate ventilation is essential whenever charcoal is burning indoors, and local regulations regarding open-flame cooking in enclosed spaces should be reviewed before use in a commercial kitchen. The grill is suited to operations cooking for moderate covers; for very high-volume continuous charcoal service, a larger or purpose-built robata setup may be more appropriate.

This model sits within a wider Kasai range that includes skewer, plancha, and robata configurations — the right format depends on your menu and service style. If you are unsure which version fits your operation, or whether a konro format suits your ventilation setup, the team is happy to talk it through with you before you commit.

The Kasai Little Konro Robata Edition is a compact charcoal grill built around traditional Japanese konro principles. It combines a clay-lined body with a stainless steel exterior, using the insulative properties of the clay to retain and reflect heat back towards the food. Supplied with a Robata rack, it allows operators to cook multiple ingredients simultaneously over direct charcoal heat — a method well suited to both à la carte service and dedicated robata menus.

In a busy kitchen environment, the clay construction makes a practical difference. Because heat is retained efficiently within the grill body, charcoal burns for longer without the need to add fuel mid-service. This supports a more consistent cooking temperature and reduces interruptions during peak covers. The grill is capable of reaching the high surface temperatures required to char and caramelise effectively — whether you're finishing meats, glazing fish, or putting a final sear on a sous vide-cooked protein.

The Robata rack fits directly onto the existing grill body with no additional fixings, extending the usable cooking area and making it practical to run a broader charcoal-based menu section from a single unit. Key operational advantages include:

• Efficient charcoal consumption due to superior heat retention in the clay body
• Consistent high-heat cooking surface suited to finishing and charring
• Robata rack increases throughput without requiring additional equipment
• Compact footprint allows placement on a pass or counter during service
• Stainless steel exterior is straightforward to wipe down between covers

At 14.5kg, the unit is portable and does not require a fixed installation, but charcoal grilling indoors demands adequate ventilation — either a suitable extraction canopy or outdoor use. It is not suitable for operation under a standard kitchen canopy unless that canopy is rated for solid-fuel appliances. Operators should confirm their ventilation arrangement before putting the unit into service.

The Kasai Little Konro Robata Edition is well suited to independent restaurants, izakayas, and contemporary dining operations looking to add an authentic charcoal element to their menu. Given its compact size, it works best as part of a wider kitchen setup rather than a primary cooking station for high-volume service. Operators who need to run charcoal cooking at greater volume should consider a larger-format model within the Kasai range.

If you're weighing up whether this model fits your service style and extraction setup, we're happy to talk it through before you commit.

The Kasai Extra Long Konro Grill Searing Edition is a charcoal-fired hibachi-style grill designed and manufactured in the UK, built around a natural clay body with a stainless steel frame. It is intended for professional restaurant use where high-heat charcoal cooking — grilling meats, fish, vegetables, or finishing sous vide preparations — forms part of the service offer, whether in the kitchen or tableside.

The clay construction is central to how this grill performs. Natural clay retains and reflects heat far more effectively than metal-bodied alternatives, which means the charcoal burns more efficiently and for longer without the need to add fuel mid-service. In practice, this translates to a more consistent cooking temperature across a busy period and less interruption managing the fuel load. The design allows the grill to reach the kind of sustained high temperatures required for proper searing — the sort of heat needed to develop a crust on a steak or lock in the surface of a piece of fish, rather than simply browning it.

The Searing Edition specifically includes a full-size searing grate with 6mm stainless steel bars. The mass of those bars allows them to hold and deliver intense, direct heat to the food surface, producing defined sear marks and retaining moisture inside the cut. This configuration is particularly well suited to steaks, rib roast, and similar high-margin cuts where presentation and texture are as important as flavour.

• Clay body optimises fuel efficiency during extended service periods
• Consistent high-heat output supports searing without constant fuel management
• Stainless steel frame and grate are practical to clean and durable in daily use
• Long format accommodates multiple covers simultaneously at 984mm width
• Suited to tableside theatre as well as kitchen-side finishing work

At just under a metre in width and weighing over 33kg, this is a substantial piece of equipment. It requires a stable, heat-resistant surface and adequate ventilation — either a canopy extraction system or outdoor use. It is not suitable for use under a standard kitchen canopy without confirming extraction capacity for charcoal cooking, and operators should verify any local authority requirements around charcoal use indoors before installation.

This grill is well suited to independent restaurants, Japanese cuisine specialists, steakhouses, or any operation where charcoal cooking forms a defined part of the menu. The extra-long format makes it a practical choice where multiple portions need to be cooked or finished simultaneously. For smaller operations or lower-volume service, a more compact konro may be a better fit; for very high-volume sites running charcoal cooking continuously through a full service, a heavier-duty configuration is worth considering.

If you are planning to incorporate this into a kitchen or front-of-house setup and want to talk through extraction requirements or service volume suitability, our team is happy to help you think it through before you commit.

The Kasai Medium Wide Konro Grill in Plancha Edition is a UK-designed and manufactured charcoal grill built around traditional Japanese konro principles. The body uses a natural clay construction that retains and reflects heat back towards the cooking surface, allowing charcoal to burn longer and more efficiently than in conventional metal grills. This edition includes a full-size 3mm thick 304-grade stainless steel griddle plate in place of an open grate, making it practical for a wider range of preparations beyond direct-flame grilling.

In a professional kitchen environment, the clay construction provides a notably stable cooking surface. Because the material holds heat well, operators experience less temperature fluctuation during service, which matters when cooking proteins that require consistent surface contact — salmon fillets, scallops, and thinly sliced meats in particular. The plancha format also suits finishing work on sous vide preparations, where a brief high-heat contact is needed without extended cooking. At 18kg, it is heavy enough to sit stably on a pass or prep station without being impractical to reposition between services.

• Consistent surface heat suited to searing, finishing, and plancha cooking
• Clay body reduces fuel consumption compared to conventional charcoal grills
• Plancha plate handles delicate proteins without the risk of flare-up
• Stainless steel construction throughout is straightforward to clean after service
• Compact footprint allows use on a pass, countertop, or outdoor station

As a charcoal grill, ventilation is a genuine operational consideration. This unit should only be used in spaces with appropriate extraction or in open-air settings — it is not suitable for enclosed kitchens without a properly rated canopy or hood. There are no electrical or gas connections required, which keeps installation simple, but charcoal management and ash disposal need to be factored into your service workflow. The 524mm width suits covers in the four-to-eight range comfortably; for higher-volume Japanese BBQ service where multiple grills are needed simultaneously, it is worth discussing whether a heavier-duty configuration would better suit the throughput.

This model is well suited to restaurants running a Japanese BBQ or izakaya-style menu, pop-up operators, or chefs who want a reliable charcoal plancha for a specific section of the pass. If you are unsure whether the plancha edition or an open-grate configuration fits your menu better, the team is happy to talk through the practical differences before you commit.

The Kasai Medium Long Konro Grill in Plancha Edition is a UK-designed and manufactured charcoal grill built around the traditional Japanese konro hibachi format. At its core is a natural clay body that retains and reflects heat back towards the cooking surface far more efficiently than a standard metal-bodied grill. This edition replaces the open grate with a full-size 3mm thick 304-grade stainless steel griddle plate, making it suitable for operators who want the intensity of charcoal heat with the controlled, flat cooking surface of a plancha.

In a professional kitchen, the clay construction earns its keep during service. Because heat is retained within the body rather than lost through the sides, charcoal burns at a more sustained rate, reducing how often the grill needs attention between covers. The plancha surface reaches the searing temperatures needed to develop colour and texture quickly, which matters when you are turning tables rather than cooking for leisure. Recovery after placing cold proteins on the plate is brisk enough for consistent back-to-back service across a reasonable sitting.

Practical operational advantages include:

• Superior heat retention from the clay body reduces fuel consumption during service
• Full-size stainless steel plancha plate gives a versatile, easy-to-clean flat cooking surface
• Strong charcoal heat intensity without gas infrastructure requirements
• Compact footprint suits counter or pass placement in smaller kitchens
• Stainless steel frame resists the moisture and grease of a working kitchen environment

This grill operates on natural charcoal and requires no gas or electrical connection, which simplifies placement considerably. It is best positioned on a stable, heat-resistant surface with adequate clearance above and to the sides. Ventilation is important — charcoal produces combustion gases, so this grill is only appropriate where suitable extraction is in place. At just over 16kg it is manageable to reposition, but it should be treated as a fixed station during service rather than a mobile unit. It is not designed for outdoor exposed environments.

The Plancha Edition suits restaurants running a Japanese BBQ or fusion menu where charcoal flavour combined with a flat cooking surface adds genuine culinary value. It works well in smaller restaurants, supper clubs, and pop-up operations where charcoal cooking is a considered part of the offering rather than a volume throughput requirement. For high-volume operations or those needing to run multiple covers simultaneously, a larger or higher-output alternative may be worth considering.

If you are unsure whether this model suits your kitchen layout, extraction setup, or service volume, the team is happy to talk it through before you commit.